On Wednesday I wrote about the chocolate peanut butter crunchies that I made for my kids, which means that today’s recipe is for my husband. There are a few things to know about my husband: he’s an adventurous eater, has a passion for horses, and appreciates a pour of good bourbon.
Over our years together I have crafted many a recipe with his palate in mind. Recently, I decided to try and create a new dessert for him. Although he often remarks that he doesn’t have a sweet tooth, he quite often is the one who requests the dessert menu at a restaurant. Like me, he isn’t a fan of chocolate, so it opens up all other sorts of baking and cooking opportunities.
Several years ago my sister-in-law made a rum cake for Christmas dinner. It was a delicious, moist, rum-infused cake. That cake came to mind as I began imagining all of the desserts I could make for my husband. If rum cake was yummy, wouldn’t bourbon cake be just as yummy or even more so?! Based on the responses I received from my husband, his coworkers, and mine, the cake was a hit.
Serve it with a scoop of ice cream or dollop of whipped cream or just enjoy it in its pure form; it is the perfect treat to enjoy with a cup of coffee on a cold winter’s night.
- 4 large eggs
- 3 large egg yolks
- 1/2 cup bourbon*
- 2 tsp. vanilla extract
- 2-1/2 cups cake flour
- 1 cup packed light brown sugar
- 1 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup butter, softened
- 6 Tb. butter
- 1/4 cup water
- 3/4 cup sugar
- 1/4 cup good bourbon (I used Maker’s Mark)
- Preheat to 325°F.
- Butter and flour a 12-cup bundt pan.
- Whisk together the eggs, egg yolks, bourbon, and vanilla extract in a medium bowl.
- Place the cake flour, brown sugar, sugar, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment; mix on low speed for about 30 seconds to combine.
- Add the butter and beat on low speed for about 2 minutes, or until the ingredients are well combined.
- Add one-third of the liquid ingredients and mix on low speed until just incorporated.
- Increase the speed to medium and beat for 2 minutes, then stop the mixer and scrape down the sides of the bowl with a rubber spatula.
- Add another third of the liquid and mix on low speed until just combined. Increase the speed to medium and beat for two minutes, then stop the mixer and scrape again.
- Add the remaining liquid and beat and scrape as before.
- Transfer the batter to the prepared bundt pan.
- Bake for 60-70 minutes, or until a toothpick inserted halfway between the central tube and side of the pan comes out clean.
- Cool the cake on a rack for ten minutes.
- While the cake cools, melt the butter in a small saucepan.
- Add the water and sugar and bring to a boil. Turn the heat down to medium-low and simmer, stirring frequently, for about 5 minutes, or until slightly thickened.
- Remove from the heat and stir in the bourbon.
- Using a toothpick, poke holes all over the bottom of the cake about 1/2-inch apart.
- Brush or spoon half of the glaze over the cake and let it soak in. (If the glaze pools on the surface, poke more holes to help it sink in.)
- Invert the cake onto the rack and use the toothpick to poke more holes all over the top.
- Slide a piece of foil or parchment under the rack.
- Gradually brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed.
- Let sit for at least one hour before serving.
- The bourbon used in the batter doesn’t have to be as good of a bourbon, as there are other flavors, such as the vanilla extract, combined with it. The good bourbon for the glaze is vital.